Moroccan Lamb And Rice Food

MAQLUBA RECIPE

Steps:

• Preheat the oven to 400°F (200°C).
• Slice the eggplant into 2cm thick pieces.
• On a baking tray, put a generous glug of olive oil. Take a slice of eggplant and dip it in the oil, then turning over and dipping again until well covered. Place on the baking tray and repeat for all eggplant slices. Use more olive oil if needed. Bake in the oven until brown.
• On another baking tray, place the lamb chops. Season with salt and pepper. Bake in the oven until brown.
• In a bowl, add the rice, seven spices, salt and pepper. Mix together.
• Grab a deep pot and cut out a circular piece of parchment paper to fit the bottom. Spray the bottom of the bottom with oil and place in your parchment paper.
• Add in your cooked lamb chops, followed by your cooked eggplant slices and then pour over your uncooked rice mixture.
• Add 5 cups of hot water.
• Bring to a boil, half cover with the lid and reduce to a simmer. Let cook for 20 minutes or until all the water has evaporated. Remove the lid.
• Find a large flat plate and place it on top of the pot. Holding onto the plate and pot handles, quickly lift and flip upside down.
• Lift the pot up to reveal your Maklouba and remove the parchment paper.
• Sprinkle pine nuts over and enjoy!

LAMB STEAKS WITH MOROCCAN SPICED RICE

Steps:

• Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
• Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
• Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

MOROCCAN GRILLED LAMB CHOPS

Steps:

• Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
• Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
• Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

RAS EL HANOUT STEWED LAMB

Steps:

• Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
• Add lamb to the same pan, frying until well browned.
• Add onion and garlic mixture back to the same pan.
• Add ras el hanout and salt and pepper; mix well to coat everything.
• Add the stock, bring to the boil, then reduce heat to an even simmer.
• Cook 1 1/2 hours, stirring occasionally.
• Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
• Serve with rice, and scatter the almond slivers over the lamb.

MOROCCAN LAMB AND RICE

Steps:

• In 4 quart slow cooker, combine lamb, apple, seasoning packet from rice mix, broth and curry powder; mix well.
• Cover; cook on low setting for 7 to 9 hours.
• About 25 minutes before serving, add rice and raisins; mix well.
• Cover; cook on high setting for an additional 20 minutes or until rice is tender.
• Garnish with almonds.

MOROCCAN LAMB

Steps:

• Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
• Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.